Directions:
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes.
- Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.14 Kcal (1487 kJ) | ||
| Calories from fat | 165.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 28% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 854.81mg | 36% | |
| Potassium | 868.67mg | 18% | |
| Total Carbs | 15.17g | 5% | |
| Sugars | 10.14g | 41% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 36.4g | 73% | |
| Vitamin C | 57.9mg | 96% | |
| Iron | 1.6mg | 9% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 111.19 Kcal (466 kJ) | ||
| Calories from fat | 51.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 28% | |
|---|---|---|---|
| Cholesterol | 31.41mg | 33% | |
| Sodium | 267.63mg | 36% | |
| Potassium | 271.97mg | 18% | |
| Total Carbs | 4.75g | 5% | |
| Sugars | 3.17g | 41% | |
| Dietary Fiber | 1.12g | 14% | |
| Protein | 11.4g | 73% | |
| Vitamin C | 18.1mg | 96% | |
| Iron | 0.5mg | 9% | |
| Calcium | 11.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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